Where did potatoes originate? The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.

Nothing like going to the source of the vegetable. Now the Chinese consume about 26% of the worlds potatoes annually, the US is number 3.
https://www.helgilibrary.com/charts/whi ... e%20world.

Years ago I remember ordering a filet and a baked potato at a good steak house. When I got it the russet potato was much larger than the filet which wasn't small, it was one of those giant Idaho potatoes.

highdesert wrote: Tue Oct 15, 2024 12:16 pm

Where did potatoes originate? The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.

Nothing like going to the source of the vegetable. Now the Chinese consume about 26% of the worlds potatoes annually, the US is number 3.
https://www.helgilibrary.com/charts/whi ... e%20world.

Years ago I remember ordering a filet and a baked potato at a good steak house. When I got it the russet potato was much larger than the filet which wasn't small, it was one of those giant Idaho potatoes.

Lately I have become enamored of purple Japanese sweet potatoes. They're not like yams or orange sweet potatoes, but an interesting blend of the taste of sweet and white. PIck some up if you see them.

CDF

Wino wrote: Tue Oct 15, 2024 12:07 pm
Man, that brought back some memories !! During my mining days I lived in Bolivia (circa 1975) for 5-6 months, bouncing between there and Peru. No matter whether finest restaurant or mining camp mess - some form of potato every meal without exception. Hundreds of potato varieties I didn't even know existed! LOL I really got burned out on papas back then.
However, in Peru, that was where I fell in love with ceviche and have never lost a love for same.

I hear you on the ceviche. My base of operations was the tiny fishing town of Ilo on the south coast. Southern Peru Copper Corporation were our hosts.

Beef wasn't bad either. Free range from Argentina usually. Yum.

Tested my thermometer on some oven chicken. I used this recipe, it’s Slow Baked Chicken Breast:
https://cravingtasty.com/slow-baked-chicken-breast/

I love this little oven for small cooking and when I don’t want to heat up the full size oven. I set the oven to 325F and 1 hour cooking time. My wife loves how tender and juicy the chicken comes out. This time I didn’t have to check, the thermometer allowed me to follow the internal temperature which I had set to 165F.
Sure enough the alarm went off at 165F and I pulled the chicken out. Let it sit in the dish with chicken broth for five minutes. Removed the chicken to my cutting board and saved the broth for drippings.
Just a small tasting, I’d already eaten, but wanted to test out the thermometer and make the chicken for later. Came out pretty good. That’s a bit of parsley and a blue cheese dip I made earlier. Good after meal snack. LoL.

Side note: cooking time was around 45-50 minutes.

Small lunch while food prepping! Mustard and parsley on roast beef with blue cheese spread on thin sourdough rye bread. Something to get me through my pre-lunch chores. Going to run a few errands before finishing a Vorschmach recipe I’m trying out.

I made Vorschmack yesterday. It tastes better than it looks. This is a Ukrainian version, I’ll try a Finnish one later. The recipes are very different even though the origins and concept is the same.

The recipe.
The ingredients. Eggs and herring chopped already.
The appetizer! It does taste good if you’re a herring fan.

Pre chopped look at the ingredients. The recipe calls for yellow onions, I only had red. Slight deviation. The author of the cook book specialized in finding the oldest known traditional recipes. Items shown onions, extra virgin olive oil, Granny Smith apple, eggs, and herring. Both onions and apple shredded. I soaked the herring in milk to tame it a bit. Perhaps removed a bit too much salt for my taste.

I'm not Scandinavian, but I usually have a can or two of kippered snacks/smoked herring on the shelf. I used to eat them on toast or with whole eggs, now just with egg whites. Fatty fish are very healthy which includes herring along with salmon, tuna...
https://www.mayoclinic.org/diseases-con ... t-20045614

highdesert wrote: Fri Oct 18, 2024 9:31 am I'm not Scandinavian, but I usually have a can or two of kippered snacks/smoked herring on the shelf. I used to eat them on toast or with whole eggs, now just with egg whites. Fatty fish are very healthy which includes herring along with salmon, tuna...
https://www.mayoclinic.org/diseases-con ... t-20045614

I love herring with just egg on rye! A little dill on top too! I’ll eat it with toast as well.

Tonight was toasted walnuts in Thai peanut sauce over brown rice with broccoli, purple sweet potato, and white onion. Sierra Nevada Torpedo IPA.

CDF

CDFingers wrote: Mon Oct 21, 2024 6:49 pm Tonight was toasted walnuts in Thai peanut sauce over brown rice with broccoli, purple sweet potato, and white onion. Sierra Nevada Torpedo IPA.

CDF

Yum!

Home made pizza, one with dough made from scratch.
The Hawaiian on the left has the scratch dough, which rose better in the oven and was easier to work. The one on the right is an anchovy black olive pizza. It baked a bit more crisp with the same baking time.
Both were delicious, but we are going to start making our own dough. It was simple to do and it was cheaper material wise.

Looks delish. My son built a brick pizza oven in his back yard. I have yet to sample it. Pineapple is OK by me.

CDF

That sounds cool and I bet it’ll bake really well. My great aunt had a brick wood stove in her house where she baked. It was fun to watch and the results were always fabulous. My main tool for these little baking projects is this handy little Breville oven. It really is convenient and heats up faster than the larger oven. Here’s the Hawaiian baking.

My gourmet food days are on hiatus due to non-functioning gallbladder found after HIDA scan. After 10 days in/out of ER's and hospitals they finally after years found the problem they should have found about 5-6 years ago. I hope to begin contributing to this thread once more in about 4-6 weeks. I'm finding that eating healthy really sux!!!

Wino wrote: Sun Oct 27, 2024 11:19 am My gourmet food days are on hiatus due to non-functioning gallbladder found after HIDA scan. After 10 days in/out of ER's and hospitals they finally after years found the problem they should have found about 5-6 years ago. I hope to begin contributing to this thread once more in about 4-6 weeks. I'm finding that eating healthy really sux!!!

I’m saddened to read about your issues yet happy that perhaps a resolution is insight. I admit to having poor eating habits that have likely contributed to some of my digestive issues and have been doing my best to include fiber and finally drink an appropriate amount of fluids. Hope your recovery is speedy and you can start to enjoy better tasty meals.

Hang in there wino !

Sika is adventurous, I haven't made a pizza from scratch for years. I used to buy frozen Bridgford bread to make the crust and then add a variety of toppings mostly vegetables, so technically not from scratch. I'll usually buy a commercially made one, the Aldi fresh veggie ones with cauliflower crust aren't bad, but I do end up adding vegetables.

sikacz wrote: Sun Oct 27, 2024 11:39 am

Wino wrote: Sun Oct 27, 2024 11:19 am My gourmet food days are on hiatus due to non-functioning gallbladder found after HIDA scan. After 10 days in/out of ER's and hospitals they finally after years found the problem they should have found about 5-6 years ago. I hope to begin contributing to this thread once more in about 4-6 weeks. I'm finding that eating healthy really sux!!!

I’m saddened to read about your issues yet happy that perhaps a resolution is insight. I admit to having poor eating habits that have likely contributed to some of my digestive issues and have been doing my best to include fiber and finally drink an appropriate amount of fluids. Hope your recovery is speedy and you can start to enjoy better tasty meals.

Thank you for your thoughts.
I actually eat very healthy with lots of fresh veggies, usually steamed, fresh fruits in season, but then comes the pasta, baked taters slathered in butter, chicken fried steaks and chicken tenders, french fries, ribeye steaks, bacon, eggs, coffee, lots of shrimp, fish and scallops usually sauted in butter and other oils, lots of spices, sausages of all types. Currently, it's mostly veggies (steamed) without butter and fresh fruits, with various mild herbs to add flavor, very little salt or pepper. Only good thing is I've lost 15+ pounds - feel like I'm wearing my big brothers hand me downs. LOL

Wino wrote: Sun Oct 27, 2024 11:54 am

sikacz wrote: Sun Oct 27, 2024 11:39 am

Wino wrote: Sun Oct 27, 2024 11:19 am My gourmet food days are on hiatus due to non-functioning gallbladder found after HIDA scan. After 10 days in/out of ER's and hospitals they finally after years found the problem they should have found about 5-6 years ago. I hope to begin contributing to this thread once more in about 4-6 weeks. I'm finding that eating healthy really sux!!!

I’m saddened to read about your issues yet happy that perhaps a resolution is insight. I admit to having poor eating habits that have likely contributed to some of my digestive issues and have been doing my best to include fiber and finally drink an appropriate amount of fluids. Hope your recovery is speedy and you can start to enjoy better tasty meals.

Thank you for your thoughts.
I actually eat very healthy with lots of fresh veggies, usually steamed, fresh fruits in season, but then comes the pasta, baked taters slathered in butter, chicken fried steaks and chicken tenders, french fries, ribeye steaks, bacon, eggs, coffee, lots of shrimp, fish and scallops usually sauted in butter and other oils, lots of spices, sausages of all types. Currently, it's mostly veggies (steamed) without butter and fresh fruits, with various mild herbs to add flavor, very little salt or pepper. Only good thing is I've lost 15+ pounds - feel like I'm wearing my big brothers hand me downs. LOL

As long as the weight loss is in a healthy direction that sounds great. Now that I’ve retired, cooking is giving me an opportunity to learn better health habits and also explore new tastes. Look forward to seeing and reading about your future meals.

Since polls start closing at 3 pm Pacific Standard Time, it's going to be a long night where I live. Longer for residents in the Eastern Standard Time zone where it starts at 6 pm and runs until 1 am. According to the polls there are only 7 states in play, unless the polls are wrong and there are more states to sweat over. In 2020 the election was on a Tuesday and Biden wasn't the clear winner until Saturday. In 2020 Biden was clearly ahead in the polls though not by what the polls predicted, unlike 2024 where neither candidate has a clear lead.

Anyway, stocking up for a long election night that could run into days. Figured pizza for election night, a local grocery has real made in Italy pizzas that aren't bad, so I got one with uncured pepperoni. Aldi's fresh veggie pizzas aren't bad with cauliflower crusts. Weather is cooler so I started using the oven.

I have a taste for meatloaf so I'll buy the makings, mine includes a lot of veggies. That will last me a few days. Sliced turkey and chicken are great for quick sandwiches, I also have soups and vegetables. I have gin and plenty of diet tonic water and scotch so I'm fine in the adult beverage department. And I have nuts, popcorn, corn chips and salsa dip for the in between times.

Popcorn is pretty good for nervous munching. I put butter and brewer's yeast on it. On the one hand I'll be glad election season is over, but on the other hand, I won't feel peace until I know he's headed to jail where is influence will be diminished. I plan to take many walks to burn off extra nervousness.

CDF

Stocking up on Pepto Bismol.

Two 8 oz. Ensure and one each Chobani Blueberry, Raspberry and Strawberry Greek Yogurt with a chaser of Hydrocod/Acet.

Wino wrote: Wed Nov 06, 2024 8:26 am Two 8 oz. Ensure and one each Chobani Blueberry, Raspberry and Strawberry Greek Yogurt with a chaser of Hydrocod/Acet.

Take care Wino, we want you around for many more years.

It's looking like my last meal will prolly be one of these kind.
https://www.midwayusa.com/product/1022510438?pid=132451